Creamy One-Pot Thai Peanut Pasta

This Thai Pasta combines whole wheat spaghetti and vibrant vegetables tossed in a creamy Thai peanut sauce. It’s a simple, satisfying vegetarian dinner that comes together in about 30 minutes and makes a great weeknight meal.

Why you’ll love this recipe

• Packed with whole wheat spaghetti, a colorful mix of vegetables, and a rich Thai peanut sauce.
• A true one-pot meal that reduces cleanup and is ready in roughly 30 minutes.
• Satisfying and filling as a meatless main the whole family can enjoy.
• Flexible: swap in your preferred pasta and vegetables or change the nut butter to suit dietary needs.

Recipe ingredients

This is a forgiving recipe that you can adapt to what’s in your pantry. Below are the ingredients I use most often.

• Whole wheat spaghetti — substitute regular or gluten-free pasta if preferred.
• Vegetables — cremini mushrooms, red onion, carrot, bell pepper, plus fresh ginger and garlic. Swap with broccoli, zucchini, snap peas, or other favorites.
• Vegetable stock — store-bought or homemade adds cooking liquid and depth.
• Peanut butter — creamy peanut butter thickens and flavors the sauce; nut or seed butters work as an alternative.
• Soy sauce — low-sodium preferred; tamari or coconut aminos are good substitutes.
• Rice wine vinegar — provides bright acidity; apple cider or white vinegar can be used in a pinch.
• Lime juice — fresh lime raises the flavor profile at the end.
• Cilantro and peanuts — cilantro brings freshness and chopped peanuts add crunch; parsley or toasted seeds make good swaps.

See the recipe card below for precise quantities and full ingredient list.

How to make Thai pasta

This one-pot Thai peanut pasta is quick and straightforward. The starches released by the cooking pasta help create a silky sauce that clings to the noodles.

Pro tip: Chop your vegetables ahead of time and store them in the refrigerator to shave off prep time on busy nights.

Full instructions are provided in the recipe card below.

1. Sauté the vegetables. Heat oil in a large skillet over medium heat. Cook red onion, mushrooms, and carrots until they begin to soften, about 5 minutes. Add garlic, grated ginger, and bell pepper and cook 2 more minutes.
2. Mix the peanut sauce. Whisk together the soy sauce, rice wine vinegar, and creamy peanut butter until smooth, then add to the skillet.
3. Add the broth and pasta. Pour in the vegetable stock and stir. Submerge the spaghetti in the liquid so it begins to soften.
4. Simmer until done. Bring to a boil briefly, then reduce to medium heat and cook, uncovered, for 9–12 minutes until the pasta is al dente and most liquid is absorbed, stirring occasionally.
5. Finish and serve. Remove from heat, stir in fresh lime juice and chopped cilantro, and top with chopped peanuts before serving.

Recipe FAQs

Serving suggestions

The pasta is hearty on its own, but you can boost protein or greens depending on your needs.

• Add chickpeas, cooked shrimp, tofu, or shredded chicken for extra protein.
• Serve alongside a simple green salad or butter lettuce with a light vinaigrette for freshness.
• Oven-roasted asparagus or roasted broccoli pair well as a warm vegetable side.

Recipe notes

• Pro tip: Prep vegetables in advance to speed up dinnertime.
• Swap pasta shapes, vegetable combinations, or the peanut butter for another nut or seed butter if desired.
• Add red pepper flakes or a drizzle of chili oil for a spicier version.

One Pot Thai Pasta — Recipe Card

One Pot Thai Pasta

Servings: 6 • Prep: 10 mins • Cook: 15 mins • Total: 25 mins

Whole wheat spaghetti and colorful vegetables in a creamy Thai peanut sauce. Ready in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, halved and sliced
• 16 ounces cremini mushrooms, stemmed and sliced
• 1 large carrot, cut into matchsticks
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large bell pepper, sliced
• 5 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons creamy peanut butter
• 3 1/2 cups vegetable stock
• 8 ounces whole wheat spaghetti (or preferred pasta)
• 1 lime, juiced
• 1/2 cup chopped cilantro
• 1/2 cup chopped peanuts

Instructions

1. Heat olive oil in a large skillet over medium heat. Add red onion, mushrooms, and carrots and cook until softened, about 5 minutes. Add garlic, ginger, and bell pepper and sauté 2 more minutes.
2. Whisk together soy sauce, rice wine vinegar, and peanut butter until smooth. Add the mixture to the skillet, then pour in the vegetable stock and stir to combine.
3. Add the spaghetti and press it into the liquid so it softens. Increase heat to medium-high and bring to a boil, then reduce to medium and simmer, uncovered, 9–12 minutes until pasta is al dente and most liquid is absorbed, stirring occasionally.
4. Remove from heat. Stir in lime juice and cilantro. Serve topped with chopped peanuts and extra lime wedges if desired.

Notes

• Prepare vegetables ahead to shorten active cooking time.
• Substitute nut or seed butter for peanut butter if needed.
• Store leftovers in the fridge for up to 3 days; the pasta will continue to soften.

Nutrition (approx.)

Calories: 310 • Carbohydrates: 42 g • Protein: 14 g • Fat: 12 g • Fiber: 4 g

Did you try this recipe? If so, leave a review and share a photo to show how it turned out.